It seems culinary terms are thrown about by every Tom, Dick and Harry now. Aioli is seen on almost every menu . The problem, is as with everything, even cooking terms have been “dumbed down” and abused. Any true chef worth their salt knows that there are distinct differences between Aioli and Mayonnaise. Aioli is not just a fancy name for garlic flavoured or infused Mayo. Aioli is an emulsion of garlic and the very best Olive Oil. The very name translates to garlic oil. Sometimes day old white bread and lemon juice are added. An egg yolk can be used to help stabilization. Mayonnaise is an emulsion of egg and a neutral oil along with mustard and lemon juice. A neutral oil is essential in a good mayonnaise whereas good Olive oil is essential for aioli. Unfortunately Escoffier added an egg, and well he is the “grandfather of modern sauces and cuisine”. The original Provencal recipe did not use it. Aioli is best used on fish dishes, seafood soups/stews and steamed vege
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